Moist White Russian Cupcakes with Kahlúa Buttercream Recipe
Introduction
Welcome to a sweet twist on a classic cocktail favorite! If you’ve ever wondered how to translate the smooth, coffee‑laden allure of a White Russian into a bakery treat, you’re in the right place. This Moist White Russian Cupcakes with Kahlúa Buttercream Recipe captures the essence of that beloved drink while delivering a tender, buttery crumb that melts on the tongue. The star of the show is the White Russian Cupcake concept, paired with a luscious Kahlúa Buttercream frosting that feels indulgent yet balanced. In this post we’ll explore the inspiration behind the dessert, walk through every step with vivid detail, share insider tricks that guarantee a flawless texture, break down the nutrition so you can bake with confidence, and answer the most common questions that arise when you try this show‑stopping recipe at home. Ready to turn a cocktail into a cupcake masterpiece? Let’s dive in.
Ingredients
- 1 ½ cups all‑purpose flour, sifted
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup sour cream
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup strong brewed coffee, cooled
- 2 tbsp Kahlúa liqueur
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup milk
- ½ cup chopped dark chocolate (optional for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12‑cup muffin pan with paper liners; remember, the Moist White Russian Cupcakes with Kahlúa Buttercream Recipe begins with a perfectly preheated oven to ensure even rise.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside while you cream the butter and sugar until light and fluffy, about 3 minutes on medium speed.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and sour cream until the mixture is smooth and glossy.
- Combine the cooled coffee and Kahlúa liqueur in a separate measuring cup; gradually pour this liquid into the batter, alternating with the milk, and mix just until incorporated—over‑mixing can deflate the airy crumb.
- Fold in the chopped dark chocolate, if using, for little bursts of richness that complement the coffee flavor.
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full to allow room for expansion.
- Bake for 18‑22 minutes, or until a toothpick inserted into the center comes out clean; let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Once fully cooled, pipe a generous swirl of Kahlúa Buttercream frosting onto each White Russian Cupcake, then dust lightly with cocoa powder or a pinch of finely grated chocolate for an elegant finish.
Pro Tips & Notes
- For an extra moist crumb, substitute half of the milk with additional sour cream.
- Use freshly brewed coffee that’s been cooled to room temperature; hot coffee can start cooking the batter.
- If you prefer a deeper coffee flavor, replace 1 tbsp of the Kahlúa with a splash of espresso concentrate.
- To achieve a flawless frosting swirl, fill a pastry bag fitted with a star tip and refrigerate the frosting for 10 minutes before piping.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or freeze them (unfrosted) for up to 3 months.
- For a gluten‑free version, swap the all‑purpose flour with a 1:1 gluten‑free blend and add 1 tsp xanthan gum.
Nutrition Facts (per serving)
- Calories: 320 kcal
- Total Fat: 18 g
- Saturated Fat: 10 g
- Cholesterol: 75 mg
- Sodium: 150 mg
- Total Carbohydrates: 35 g
- Sugars: 24 g
- Protein: 5 g
Frequently Asked Questions
- Can I make these cupcakes ahead of time? Yes—bake the cupcakes up to two days in advance, store them unopened, and add the frosting just before serving.
- Is there a non‑alcoholic version? Absolutely; simply omit the Kahlúa and replace it with an equal amount of strong brewed coffee or coffee‑flavored syrup.
- What can I use instead of sour cream? Greek yogurt or buttermilk works well and will still give a tender texture.
- How do I prevent the cupcakes from sinking in the middle? Ensure the oven is fully preheated and avoid opening the door during the first 15 minutes of baking.
- Can I add a liqueur‑free flavor boost? Yes—use a teaspoon of coffee extract or a pinch of instant espresso powder to intensify the coffee notes.
- Will the frosting melt in warm weather? The butter‑based frosting holds up at room temperature for several hours; if it gets too soft, refrigerate the cupcakes briefly before serving.
Conclusion
There you have it—a complete, step‑by‑step guide to creating the ultimate Moist White Russian Cupcakes with Kahlúa Buttercream Recipe. By now you should feel confident shaping the batter, mastering the delicate coffee‑Kahlúa infusion, and delivering a silky White Russian Cupcake crowned with a cloud‑like Kahlúa Buttercream frosting. Whether you’re planning an intimate dinner party, a festive holiday spread, or simply craving a sophisticated dessert that marries the worlds of bakery and cocktail culture, these cupcakes deliver on flavor, texture, and visual impact. Remember the tips, keep an eye on the nutrition facts for a balanced indulgence, and don’t hesitate to experiment with variations that suit your palate. Happy baking, and may every bite transport you to a cozy lounge where coffee and cream dance together in perfect harmony.